3clovesgarlicsqueezed through a garlic press or minced
1teaspoongrated fresh ginger
1/2teaspoonred pepper flakes
1/3cupdark brown sugar
1/2cuplow sodium chicken broth
1/2cupapple juicegood quality
1/3cuplow sodium tamarior low sodium soy sauce
1tablespoonapple cider vinegar
2poundsboneless skinless chicken breast halvescut into bite-size pieces
2tablespoonscornstarchplus 2 tablespoons water for cornstarch slurry
2cupscooked white ricefor serving
2green onionssliced, for serving
In a medium bowl, combine the garlic, ginger, red pepper flakes, brown sugar, ketchup, chicken broth, apple juice, apple cider and tamari. Whisk to combine and set aside.
In a medium bowl toss chicken with a generous pinch of kosher salt, white pepper and 2 tablespoons of cornstarch.
Heat a teaspoon of oil large pan over medium-high heat. Once hot, work in batches cooking the chicken until golden browned on all sides. Transfer cooked chicken to a bowl and repeat, adding a teaspoon more oil as needed.
Once all the chicken has been cooked, add it all back to the pan and pour the sauce into the pan.Bring to a boil and then pour in the cornstarch slurry.
Stir and cook for a few minutes until the sauce is thick and glossy.
Serve over hot rice and garnish with sliced green onions.